Quick and easy mini quiches in muffin tin

Quick And Easy Mini Quiches

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 dozen eggs Extra large, organic free range
  • 1 medium Cooking Onion
  • 1 medium Red pepper
  • 2 cups Spinach
  • 1/2 cup Cheddar Cheese Grated
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Oregano
  • 1 small Green Chili (optional)
  • 2 strips bacon (optional) pre-cooked
  • 2 tbsp Coconut oil virgin


  1. Pre-heat the oven to 375°F and place a rack in the middle of the oven.
  2. Peel and finely chop the onion.
  3. Wash the red pepper, cut in half and remove the seeds and stem. Slice thinly and then chop as finely as possible.
  4. Crack all of the eggs into a large bowl. Add the salt, pepper and any other herbs or spices. Whisk well.
  5. Lightly grease a non-stick 12-slot muffin tin with olive oil, butter or coconut oil. Also spread a bit of oil across the surface of the tin so that any spill over won't stick.
  6. Equally portion the onion, red pepper, spinach, chili and bacon into the muffin tin slots.
  7. Carefully pour the egg mixture into each muffin slot leaving a bit of room from the top. Pour less than needed in each one to start and top up with whatever is left over.
  8. Top each mini quiche with the granted cheese.
  9. Cook for 15-18 minutes. Check with a fork or meat fork to see if the quiche is dry in the middle. If it's still a bit moist you can removed them from the oven as the quiches will continue to cook for a few more minutes.
  10. Let cool 5-10 minutes and carefully remove from the tin. Use a silicon or rubber spatula to not scrape the non-stick pan.